This Roasted Sweet Potato and Black Bean Salad recipe includes a quick Ginger-Lime Dressing. An excellent dish to bring to a BBQ or make on Sundays for sides or lunches during the week.
This Labor Day Weekend I needed a quick BBQ side I could bring to a friend’s house with just a few hours to spare. I’ve always loved the combination of warm and cold in salad and according to Traditional Chinese Medicine practices, most of us should be consuming our salads room temperature or warm anyways!
This salad combines hearty, filling and fiber-rich ingredients for a flavorful side dish:
- Roasted Sweet Potato Cubes, roasted until lightly crisped
- Black Beans, canned, rinsed and drained
- Red Onion
- Roasted Pistachios – you can use pepitas too
- Olive Oil
- Lime Juice
- Fresh Ginger
- and just a touch of Maple Syrup
You will love the combination of sweet, tangy and spicy flavors you get when you toss everything in this quick homemade Ginger Lime Dressing!
I recommend serving it a few different ways:
- As a taco filling with shredded chicken and cheese (or keep it dairy-free)
- In a bowl with cooked rice, your protein of choice and some guacamole
- Alone for a still hearty vegetarian and vegan meal
You can roast your sweet potatoes in the oven, convection oven or even your Air Fryer like me. I just ordered the Cuisinart Convection Toaster Air Fryer Oven – it does ALL those things.
I upgraded from my GoWise Air Fryer because we have been air frying two to three times a day for the last four months. Air Frying speeds up cooking time by using circulating hot air and decreases cook times by up to 25%.
What I love most about this Air Fryer is the modern look and how it’s all stainless steel. I wasn’t ready to purchase this $200 Air Fryer until I knew I liked this cooking method. Now that I know I LOVE it – it made sense to upgrade to a better quality appliance.
Enjoy this recipe, and if you’d like to try another veggie-heavy salad, check out my Spicy Sweet Potato and Pineapple Salad!
It is no secret I am obsessed with my Instant Pot. Just this week alone I used it to make my Maple Bacon Balsamic Pulled Pork, Corned Beef, white rice, and these amazing Maple Tamarind Ribs! I LOVE how it doesn’t get my kitchen hot unlike the stove or oven and is literally a one-pot clean up. For me, it’s even more low maintenance cooking than a crockpot because it pretty much requires zero meal planning on my part. I can go to Whole Foods at 4 pm, buy a giant chuck roast that would typically take 10 hours in the slow cooker, and get tender pulled beef that feeds us for days in 90 minutes!! Definitely one of those kitchen appliances that I don’t know how I survived without until now. My mom, sister, and multiple friends and family members have also jumped aboard the pressure cooker train after watching me cook with it!
I also have an obsession with ribs, and it’s so hard living in BBQ Capital of America (Austin, Texas… I don’t know if it’s actually the BBQ Capital, but there are dozens and dozens of BBQ places here taunting me with their nightshade-laden ribs!) Now I’m someone who requires fall-off-the-bone ribs. I am also someone who is incredibly impatient and dislikes the idea of waiting for something to cook.
Hence, Instant Pot love affair. Since my rib craving got out of hand when we moved here, I decided it couldn’t hurt to throw a rack in the ol’ IP and see what happens. Yes, fall off the boners (inappropriate use of a suffix, sorry) in less than 2 hours and also less than half the time it takes to stand in line at Franklin’s. I’m not comparing these to Franklin’s BBQ ribs. That would be stupid. But they’re really damn good, whether or not the Food Network says so. Sweet, tangy, tender, duh.
If you don’t have an Instant Pot, I supposeeeee you can just use your crockpot on a low setting until tender, but don’t ask me how long that takes. No clue. By the way, I use the 6-in-1 Instant Pot which is the older, less expensive model. You can get it on Amazon for a steal! They also have a 7-in-1 model that has a yogurt and pasteurization setting which is pretty neat!
Sticky & sweet fall-off-the bone ribs in no time flat! YES!
Instant Pot Maple Tamarind Ribs
- 1 rack of baby back pork ribs
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 cup liquid (broth or water)
- 2 tablespoons maple syrup
- 1 tablespoon tamarind paste
Mix together the salt, garlic and thyme and rub on both sides of the rack of ribs until well seasoned. pan>
Slice the rack of ribs into three equal-sized portions and lay them in the bottom of the Instant Pot. Pour the liquid around (not on top) of the ribs. Set the Instant Pot to cook on the "Manual" setting for 50 minutes. Let pressure release naturally when timer goes off.
Whisk together the maple and tamarind until combined and heat your oven broiler to 425 degrees. Arrange the top oven rack 6 to 8 inches away from the broiler element.
Place the cooked ribs on a rimmed baking sheet meaty side up and baste with half of the maple-tamarind sauce. Broil for 5 to 7 minutes until bubbling and caramelized, remove from oven, and baste with additional maple-tamarind sauce. Broil for another 3 to 5 minutes until caramelized. Season with additional sea salt and serve immediately.